Homemade Goat's Milk Butter
Tender, fresh homemade butter - both a pleasure and a great benefit! Of course, you need a lot of milk to make homemade butter. So this recipe is better suited to those who keep goats. Or you can buy cream straight from someone who owns a goat, as we often do. From a small amount of milk, the butter yield will also be quite small. And it's best if the milk is very rich - then you can skim off more cream. Goat's milk butter is a very valuable product, rich in beneficial nutrients and easily absorbed by the body. It's especially good for children and people in poor health, but of course it suits anyone who aims for quality, healthy eating.
Namira
Recipe author
Homemade Goat's Milk Butter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
4 g
Fats 25 %
3 g
Carbohydrates 42 %
5 g
68 kcal
GI:
100
/
0
/
0
- Cream rises on goat's milk more slowly than on cow's milk, so the milk needs to sit in the fridge for 4 days. Don't worry that it'll go sour - fresh goat's milk doesn't sour for a long time. Carefully skim the cream off the surface of the milk, pouring it into a two-liter jar. Of course, you won't get much cream, but even that much makes 100-150 g of delicious, wholesome butter. Close the jar of cream with a tight lid and let it sit at room temperature for about 6 hours. This makes the butter-churning process faster and easier. Whip the cream by shaking the jar vigorously. The whole process takes about 15 minutes. A lump of butter forms - scoop it into a prepared container with a spoon and put it in the fridge. It's already fully ready to eat. You can use the skimmed milk left over from churning the butter for cooking. For example, set it to sour in a warm place - that gives you low-fat soured milk. You can use it as a base for baking or just drink it - very tasty! Good health to you!
Caloric content of the products possible in the composition of the dish
- Goat's milk - 68 kcal/100g
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